Sláinte!!! 

St. Patrick's Day is coming up and these Irish Car Bomb Cupcakes are a definite winner!  Why are they called Irish Car Bombs?  Because of the popular bar shot with 3 Irish ingredients - Irish Whiskey, Irish Cream and Guinness Stout.  In cupcake talk, it is Guinness chocolate cake, Irish whiskey ganache filling and Baileys buttercream frosting.  We need a few more ingredients to make these cupcakes but they are sooooo delicious...in fact spectacular!!!!!!  But you judge for yourself.

Caley and I have made these before and they have become a tradition at the office of The Travel Agent Next Door.  

Caley and the cupcakes

Here is the recipe...Makes 24

There are many versions around so this has been adapted from a few of them

What's in the cupcakes?

• 1 cup Guinness stout
• 1 cup unsalted butter, at room temperature
• ¾ cup  cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1½ teaspoons baking soda
• ¾ teaspoon salt
• 2 eggs
• ⅔ cup sour cream

What's in the Whiskey Ganache Filling?

•  8 ounces bittersweet chocolate, finely chopped 
• ⅔ cup heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons Irish whiskey

What's in the Bailey's Frosting:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 7 tablespoons Bailey’s Irish Cream

HOW DO WE MAKE THEM???

First the cupcakes

1.  Preheat the oven to 350 degrees F. Line 2 standard tins (12 cupcakes in each) with liners.
2. Heat the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.
3. In a medium bowl, whisk together the flour, sugar, baking soda, and salt and set aside.
4. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. 
5. Add the slightly cooled Guinness-chocolate mixture to the egg mixture and beat just to combine. 
6. Reduce the speed to low, add the flour mixture and beat just until it starts to come together, about 30 seconds. Using a rubber spatula, fold the batter until completely combined. 
7. Divide the batter among the cupcake liners about 2/3 full and bake until a toothpick inserted into the center comes out clean ( about 17 minutes)
8. Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.

Second - The Whiskey Ganache Filling

1. Place the chocolate in a heatproof bowl. 
2. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. 
3. Using a rubber spatula, gently stir the mixture from the center outward until smooth. Add the butter and whiskey and stir until combined. 
4. Let the ganache cool until thick but still soft enough to be piped, about 30 minutes. (If it becomes too stiff, whisk it until it gets softer)

Third - Inserting the Ganache into the Cupcakes

1. You can either use a paring knife, apple corer, or large pastry tip to cut out the centers of the cooled cupcakes- going about halfway down.  I then used a teaspoon and filled the centers with the ganache.

Fourth - Top it with the Baileys Frosting

1. Using the whisk attachment of the electric mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. 
2. Reduce the speed to medium-low and gradually - (actually very slowly so you are not enveloped in a white cloud) add the powdered sugar until all of it is incorporated. 
3. Add the Baileys and increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.  (Be careful because it tends to splash)
4. Using your favourite decorating tip, an offset spatula or a simple knife,  frost the cupcakes and decorate with sprinkles, if desired.  

Voila!  A  cupcake winner!!!!

Until we bake again...

Penny

xxx